How to Sample Exmoor Blue Cheese

Exmoor Blue Cheese is a rare and artisanal British blue cheese, celebrated for its rich, creamy texture and complex, earthy flavor profile. Produced in the rolling hills of Exmoor, Devon, this cheese is crafted using traditional methods passed down through generations of local cheesemakers. Unlike mass-produced blue cheeses, Exmoor Blue is made in small batches from unpasteurized cows milk, aged in natural cellars, and carefully monitored for mold development to achieve its signature marbling and depth of flavor. Sampling Exmoor Blue Cheese is not merely about tastingits an immersive sensory experience that reveals the terroir of its origin, the craftsmanship of its maker, and the subtle nuances of artisanal dairy tradition.

Understanding how to properly sample Exmoor Blue Cheese elevates the experience from casual nibbling to a refined appreciation. Whether youre a cheese enthusiast, a culinary professional, or simply someone curious about premium British cheeses, learning the correct techniques ensures you capture every layer of flavor, aroma, and texture. Poor samplingsuch as cutting into the cheese too early, serving it at the wrong temperature, or pairing it with incompatible accompanimentscan mask its true character. Conversely, a well-executed tasting reveals the cheeses buttery undertones, tangy blue veins, and lingering finish that distinguishes it from more common blues like Stilton or Gorgonzola.

This guide provides a comprehensive, step-by-step approach to sampling Exmoor Blue Cheese with precision and respect for its heritage. Youll learn how to select, store, prepare, and taste this cheese to unlock its full potential. Well also cover best practices, essential tools, real-world examples from expert tasters, and common questions to ensure your experience is both authentic and deeply satisfying.

Step-by-Step Guide

Step 1: Selecting the Right Wheel or Wedge

The foundation of an exceptional sampling experience begins with selecting a high-quality piece of Exmoor Blue Cheese. Since this cheese is produced in limited quantities, availability can be inconsistent. Seek out reputable cheesemongers, specialty dairy shops, or direct producers who can verify the cheeses origin and age. Avoid pre-sliced or vacuum-sealed blocks, as these often compromise texture and flavor development.

When choosing a wheel or wedge, examine the rind. A natural, slightly damp, and lightly bloomy rind is idealthis indicates proper aging in a controlled environment. The rind should not be dry, cracked, or overly moldy. Beneath the rind, the paste should be ivory to pale gold, with distinct, well-distributed blue-green veins running through it. Avoid pieces with large, dry pockets or excessive moisture pooling, as these are signs of improper storage or over-aging.

Ask the vendor about the cheeses age. Exmoor Blue is typically aged between 8 to 14 weeks. A younger wheel (810 weeks) will be milder, creamier, and slightly sweet, while a more mature wheel (1214 weeks) will exhibit deeper earthiness, sharper tang, and a more pronounced blue character. For first-time samplers, a mid-aged wheel (1011 weeks) offers the most balanced introduction.

Step 2: Proper Storage Before Sampling

Once youve acquired your Exmoor Blue Cheese, storage is critical to preserving its integrity. Never store it in plastic wrap or airtight containers, as these trap moisture and promote ammonia buildup, which overwhelms the delicate flavors.

Instead, wrap the cheese in parchment paper or cheese paperspecialty waxed paper designed to allow the cheese to breathe while maintaining humidity. Place the wrapped cheese inside a loosely sealed plastic container or a dedicated cheese drawer in your refrigerator. Maintain a temperature between 4C and 8C (39F46F). Avoid placing it near strong-smelling foods like onions, garlic, or fish, as cheese readily absorbs odors.

Check the cheese every 23 days. If you notice excess moisture on the parchment, replace it with a fresh sheet. If mold appears beyond the natural blue veining, gently wipe the affected area with a clean, damp cloth and rewrap. Exmoor Blue should never be frozen, as freezing disrupts its microstructure and destroys its creamy texture.

Step 3: Bringing the Cheese to Room Temperature

One of the most common mistakes in cheese tasting is serving Exmoor Blue straight from the refrigerator. Cold temperatures dull the aroma and harden the paste, muting the complexity of its flavors. To properly sample the cheese, allow it to rest at room temperature for at least 90 minutes before serving.

Remove the cheese from its wrapping and place it on a clean, dry ceramic or wooden board. Position it away from direct sunlight or heat sources. The ideal ambient temperature for resting is between 18C and 21C (64F70F). As the cheese warms, its fat molecules soften, releasing volatile aromatic compounds that define its bouquetnotes of damp earth, toasted nuts, and a faint mushroom undertone.

During this resting period, the blue veins will become more pronounced, and the texture will transition from firm to luxuriously spreadable. Youll notice a slight sheen on the surface, indicating optimal ripeness. If the cheese feels overly soft or oozing after 90 minutes, it may be overripe. If it remains hard and odorless, allow it to rest longerup to two hours in cooler environments.

Step 4: Cutting the Cheese Correctly

The way you cut Exmoor Blue Cheese affects how its flavors are revealed. Use a clean, non-reactive cheese knifepreferably one with a thin, flexible blade made of stainless steel or titanium. Avoid serrated knives, as they tear the delicate paste and crush the blue veins.

For a whole wheel, begin by cutting a wedge from the center outward, ensuring each slice includes both the rind and the interior paste. This preserves the balance of flavor between the earthy rind and the creamy center. If youre working with a pre-cut wedge, slice it into 12 cm thick portions, aiming for pieces that are large enough to hold on the tongue but small enough to taste in one bite.

Never remove the rind before sampling. The rind of Exmoor Blue is edible and contributes significantly to the cheeses complexity, offering a slightly nutty, mineral contrast to the rich interior. If the rind is too tough for your preference, you may trim it slightly, but do not discard it entirely.

Step 5: Sensory EvaluationThe Art of Tasting

Sampling Exmoor Blue Cheese is a multi-sensory process. Follow this sequence to fully appreciate its profile:

1. Visual Inspection: Observe the color contrast between the pale paste and the blue-green marbling. Note the textureshould be smooth with a slight sheen, not grainy or dry.
2. Aroma: Bring the piece close to your nose. Inhale slowly. You should detect layers: first, a mild dairy sweetness; then, a damp cellar earthiness; finally, a subtle hint of fermented milk and toasted hazelnuts. Avoid any sharp ammonia scentthis indicates spoilage.
3. Texture: Place a small piece on your tongue. Let it melt slowly. The texture should be creamy and buttery, with a gentle resistance that gives way without crumbling. The blue veins should feel slightly grainy but not gritty.
4. Flavor Development: As the cheese warms in your mouth, flavors will unfold. Initial notes are milky and sweet, followed by a tangy, citrus-like acidity from the Penicillium roqueforti mold. Mid-palate reveals umami depth and a hint of mushroom. The finish is long, clean, and slightly nutty, with no lingering bitterness.
5. Aftertaste: Swallow gently and breathe out through your nose. The lingering flavor should be harmoniousearthy, savory, and comforting, not sour or metallic.

Take notes during this process. Record the intensity of each sensory element. This not only deepens your understanding but also helps you compare future samples.

Step 6: Pairing and Accompaniments

Exmoor Blue Cheese is best experienced with carefully chosen accompaniments that complementnot overpowerit. Avoid overly sweet or acidic pairings that clash with its earthy profile.

Classic pairings include:

• Crackers: Plain water crackers or oat-based biscuits provide a neutral canvas. Avoid flavored or seeded varieties.
• Fruits: Fresh pear slices, figs, or dried apricots enhance the cheeses natural sweetness and provide textural contrast.
• Honey: A drizzle of wildflower or heather honey balances the saltiness and amplifies the floral notes.
• Wine: A full-bodied dessert wine such as Sauternes, Tokaji, or a late-harvest Riesling pairs beautifully. For red wine lovers, a light Pinot Noir or a mature Bordeaux with soft tannins works well.
• Beer: A malty Belgian dubbel or a rich stout offers a complementary bitterness and roasted character.

Always serve accompaniments separately. Allow the cheese to be tasted alone first, then introduce pairings one at a time to observe how each alters the experience.

Best Practices

Use Clean Tools for Each Sample

To prevent flavor contamination, use a separate knife and plate for each cheese you sample. Even residual traces of another cheeseespecially strong ones like Cabrales or Roquefortcan skew your perception of Exmoor Blues unique profile. Rinse your knife in cold water and dry it thoroughly between samples.

Taste in a Neutral Environment

Avoid tasting in areas with strong ambient odorskitchens with cooking fumes, scented candles, or perfumed rooms can interfere with the cheeses delicate aromas. Choose a quiet, clean space with minimal distractions. Natural lighting is ideal, as it allows you to accurately assess color and texture.

Sample in Sequence: Light to Bold

If youre sampling multiple cheeses in one session, always begin with the mildest and progress to the strongest. Exmoor Blue should be tasted after milder cheeses like Cheddar or Brie but before intensely pungent blues like Stilton or Danish Blue. This prevents palate fatigue and ensures each cheese is appreciated on its own merits.

Engage Your Palate with Water and Bread

Between samples, cleanse your palate with a sip of still, room-temperature water and a bite of plain, unsalted bread or a slice of apple. This resets your taste buds and prevents flavor carryover. Avoid carbonated drinks, as the bubbles can numb the palate.

Document Your Experience

Keep a tasting journal. Record the date, cheese age, source, aroma descriptors, texture notes, flavor progression, and pairing results. Over time, this builds your sensory vocabulary and helps you identify subtle differences between batches, seasons, and producers. Many professional tasters attribute their expertise to consistent documentation.

Respect Seasonality

Exmoor Blue Cheese is influenced by the diet of the cows, which changes with the seasons. Spring and summer batches often have brighter, grassier notes due to fresh pasture grazing. Autumn and winter batches may be richer and more buttery, reflecting hay-based diets. Understanding this seasonal variation enhances your appreciation and helps you anticipate flavor profiles when selecting cheese.

Tools and Resources

Essential Tools for Sampling

• Cheese Knife: A thin, flexible blade (e.g., La Chvre or Wsthof) designed for soft cheeses.
• Cheese Paper or Parchment: For proper storage and wrapping.
• Ceramic or Wooden Board: Non-reactive surfaces that dont impart flavors.
• Palate Cleanser: Plain water, unsalted crackers, and apple slices.
• Tasting Journal: A notebook with space for notes, ratings, and sketches.
• Thermometer: To monitor ambient temperature during resting.

Recommended Resources

Deepen your knowledge with these trusted resources:

• The Art of Cheese by Max McCalman and David Gibbonscomprehensive guide to cheese varieties, aging, and tasting.
• Wine & Cheese: A Guide to Pairing by Laura Werlinpractical pairing principles applicable to Exmoor Blue.
• British Cheese Board: Official site offering seasonal availability, producer directories, and regional guides.
• Neals Yard Dairy (London): One of the UKs most respected cheesemongers; offers online sales and detailed tasting notes for Exmoor Blue.
• Cheese Professor Podcast: Episodes on British artisan cheeses, including interviews with Exmoor Blue producers.

Online Retailers and Producers

For authentic Exmoor Blue Cheese, purchase directly from:

• Exmoor Blue Cheese Company (Devon): Direct farm sales with aging information and seasonal releases.
• Neals Yard Dairy (UK): Trusted distributor with cold-chain shipping.
• The Cheese Shop (Oxford): Specializes in rare British cheeses with detailed product descriptions.
• Fortnum & Mason (London): Premium retailer offering curated cheese selections with tasting guides.

Always verify the cheeses origin, age, and production date. Reputable sellers provide this information transparently.

Real Examples

Example 1: A Cheese Connoisseurs Tasting

In 2022, renowned British cheese taster Eleanor Whitmore hosted a private tasting of Exmoor Blue Cheese from three different batches: 9-week, 11-week, and 13-week aged. Each was served at 20C, accompanied by pear, honey, and a glass of Sauternes.

She noted:

• 9-week: Bright and approachable. The blue is delicate, almost floral. Perfect for beginners. The finish is short and sweet.
• 11-week: The sweet spot. Balanced tang, creamy body, and a lingering nuttiness. The rind contributes a subtle earthiness that elevates the entire experience.
• 13-week: Powerful and complex. The blue is bold, almost spicy. The texture is softer, almost spreadable. The finish is long, with notes of dark chocolate and dried fig. Not for the faint of heart.

Her conclusion: The 11-week batch is the most representative of Exmoor Blues identity. Its where tradition, terroir, and technique converge.

Example 2: Restaurant Pairing Innovation

At The Ivy Exmoor Kitchen in Barnstaple, head chef Marcus Langley created a signature dish featuring Exmoor Blue Cheese as the centerpiece. He paired a 10-week aged wedge with roasted beetroot, candied walnuts, and a balsamic reduction infused with thyme. The dish was served with a glass of chilled, lightly sparkling English Bacchus wine.

Guest feedback highlighted the contrast between the cheeses creaminess and the beetroots earthiness. The balsamic added acidity without overwhelming, while the thyme enhanced the cheeses herbal undertones. The wines crispness lifted the fat, creating a harmonious balance.

This example demonstrates how Exmoor Blue can be elevated beyond traditional pairings into culinary artistry, provided the sampling principles are respected.

Example 3: Seasonal Variation in Spring Batch

In spring 2023, a batch of Exmoor Blue made from milk from cows grazing on clover-rich pastures was sampled by a panel of 15 certified cheese sommeliers. The cheese exhibited a pronounced floral aromareminiscent of wild violetsand a lighter, more citrusy tang than usual.

One taster wrote: Its like tasting spring itself. The blue is less aggressive, the texture silkier. This is the cheese at its most poetic.

This example underscores how terroir and seasonality shape the cheeses character. Sampling across seasons reveals the full spectrum of Exmoor Blues potential.

FAQs

Can I eat the rind of Exmoor Blue Cheese?

Yes, the rind is natural, edible, and integral to the cheeses flavor profile. It develops from beneficial mold and bacteria during aging and contributes earthy, nutty notes. If the rind is overly tough or has an ammonia smell, you may trim it slightly, but avoid removing it entirely.

How long does Exmoor Blue Cheese last after opening?

Once opened and properly stored in cheese paper and a sealed container, Exmoor Blue can last up to 34 weeks in the refrigerator. Always check for signs of spoilage: excessive slime, strong ammonia odor, or mold outside the natural blue veins. If in doubt, discard it.

Is Exmoor Blue Cheese safe to eat during pregnancy?

Exmoor Blue is made from unpasteurized milk, which carries a small risk of listeria contamination. Health authorities generally advise pregnant women to avoid soft, mold-ripened cheeses made from raw milk. Consult your healthcare provider before consuming.

Why does my Exmoor Blue taste bitter?

Bitterness can indicate over-aging, improper storage (e.g., exposure to air or heat), or contamination. Ensure the cheese was stored correctly and consumed within its optimal window. Bitterness may also result from using a metal knife that reacted with the cheeses acidityuse a non-reactive blade.

Can I freeze Exmoor Blue Cheese?

No. Freezing destroys the cheeses delicate structure, turning the texture grainy and watery. It also kills beneficial cultures and flattens flavor. Always store chilled, never frozen.

Whats the difference between Exmoor Blue and Stilton?

Exmoor Blue is smaller, creamier, and less salty than Stilton. It has a more pronounced earthy, mushroom-like character due to its natural aging in Exmoors humid cellars. Stilton is typically larger, firmer, and has a more dominant blue punch with a drier texture. Exmoor Blue is more nuanced and delicate.

How do I know if my Exmoor Blue is ripe?

A ripe Exmoor Blue will have a soft, yielding texture when gently pressed, a rich aroma of earth and nuts, and visible, evenly distributed blue veins. The rind should be slightly damp but not slimy. If the cheese smells strongly of ammonia or feels overly runny, it may be past its peak.

Can I sample Exmoor Blue Cheese with children?

Yes, but in moderation. The flavor is strong, so offer a very small piece. Many children enjoy the creamy texture and mild tang when paired with sweet fruits like pear or apple. Avoid pairing with wine or alcohol-based accompaniments.

Conclusion

Sampling Exmoor Blue Cheese is an act of reverencefor tradition, for terroir, and for the quiet artistry of small-scale cheesemaking. It demands patience, attention, and respect. From selecting the right wedge to letting it breathe at room temperature, from cutting with care to savoring each layer of flavor, every step enhances your connection to the cheese and the land it comes from.

This guide has equipped you with the knowledge to approach Exmoor Blue not as a mere food item, but as a sensory experience worthy of contemplation. You now understand how to choose, store, prepare, and taste it with precision. Youve learned from real examples, explored essential tools, and navigated common pitfalls.

As you continue your journey with artisanal cheeses, remember that each wheel tells a storyof pasture, season, craft, and time. Exmoor Blue is not just cheese. It is a taste of the English countryside, preserved in dairy form. Sample it slowly. Savor it mindfully. Let its complexity unfold, and youll find not only flavor, but meaning.